Ingredients
Scale
- 4 large fresh lemons (zested and juiced)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter (cut into small pieces)
- Pinch of salt
Instructions
- Wash lemons thoroughly. Zest the lemons carefully, avoiding the white pith, and juice them to obtain about 1/2 cup of lemon juice.
- In a heatproof bowl or double boiler, whisk together eggs, sugar, lemon zest, lemon juice, and a pinch of salt until smooth.
- Place the bowl over gently simmering water and whisk continuously for 10-15 minutes until the mixture thickens and reaches a creamy consistency.
- Remove from heat and stir in the butter pieces one at a time until fully melted and combined.
- Transfer the lemon curd to sterilized jars or containers and allow to cool to room temperature. Cover and refrigerate before serving.
Notes
- Use fresh lemons for the best flavor and authentic zesty taste.
- Cook gently over low heat to prevent curdling.
- Store in airtight containers in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Always use clean utensils to prevent spoilage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 kcal Kcal
- Sugar: 8g
- Sodium: 10mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg